Chilaquiles Recipe

This is actually my mom’s version of Chilaquiles. In Mexico where we learned to eat them, they don’t deep fry the tortillas, just brown in oil. They use fresh tomatoes with onions and chiles blended. They let the tortillas get soggy. I prefer the tortillas crisp, but of course the sauce made with fresh ingredients can’t be beat.

We eat this for supper, but our friends in Mexico eat them for breakfast with fried eggs and refried beans.

I have eaten in restaurants what they call chilaquiles in South Texas. They use similar ingredients but with chopped chicken added. I prefer them plain!

I love making use of great short cuts in my cooking during this super busy mom season of life. Ro-Tel tomatoes make this oh so good! Ya gotta try it!

Comments

Yes, yummy, but reading thro all of your posts here today and you made me laugh so many times.
I am very familiar with the foot in mouth syndrome, so much so that my husband refers to it as opening my mouth to change feet 😉

Yum. They look awesome. I have been doing a new recipe for pintos in the crockpot. You cook them in the taco seasoning with water. They came out awesome, when I smashed them in some olive oil and sprinkled on some cumin.